Time: 1 hour
Servings: 8 (about 40 dumplings)
Note: This is adapted from http://www.tarladalal.com. Be sure to use Indian chili powder.
2 cups Bengal gram flour (besan/chickpea flour)
1/4 cup chopped cilantro, plus 1 tablespoon for garnish
1/2 teaspoon turmeric
1/8 teaspoon baking soda
2 teaspoons cumin seeds
4 serrano chiles, finely chopped
1 teaspoon salt
Oil for deep frying
1. Mix together the flour, cilantro, turmeric, baking soda, cumin seeds, chiles and salt. Add enough water to make a thick paste (about one-half cup).
2. Heat the oil and drop small, rounded 1-inch spoonfuls of batter into the hot oil. Cook until crisp and golden brown, about 1 minute. Drain on absorbent paper.
2 tablespoons oil
1/2 stick cinnamon
2 small, dried red chiles
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4teaspoon fenugreek seeds
2 teaspoons grated ginger
4 to 6 curry leaves
1/2 teaspoon Indian chili powder
1. Heat the oil in a small skillet over low heat and fry the cinnamon, cloves, chiles, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chili powder, stirring often, for 2 minutes.
2. Scrape into a bowl and set aside.
Kadhi (sauce) and assembly
4 cups whole-milk yogurt
1/4 cup Bengal gram flour (besan/chickpea flour)
1. Mix the yogurt, gram flour, turmeric and salt in a saucepan with one-half cup water. Bring to a low simmer.
2. Add the spice mixture. Stir to combine. Simmer 10 to 12 minutes.
3. Place the pakodis in the sauce and stir to coat the dumplings. Remove and place on serving plates and sprinkle with chopped cilantro. Serve hot.
Each serving: 327 calories; 10 grams protein; 22 grams carbohydrates; 3 grams fiber; 23 grams fat; 5 grams saturated fat; 16 mg. cholesterol; 242 mg. sodium.Copyright © 2015, Los Angeles Times